Ombré gin and blackcurrant cheesecake

Scottish shortbread, honey, raspberries and gin come together in this indulgent no-bake cheesecake.

Ingredients (serves 8-12)
250g M&S shortbread biscuits
100g unsalted butter, melted
A squeeze of Scottish honey
600ml cream cheese
100g icing sugar
Zest of ½ lemon
50ml lavender colour-changing gin
280ml double cream
A jar of blackcurrant jam
Raspberries and flowers, to decorate

Blitz the biscuits in a food processor so they form a fine crumb, then stir through the butter and honey. Press into a lined 23cm loose-bottomed cake tin. Leave in the fridge for 30 minutes to firm up.

To make the filling, mix the cream cheese with the icing sugar and lemon zest with an electric whisk until smooth. Tip in the gin and double cream, continue whisking until smooth. Spoon a 1cm thick layer over the base.

Add 1 heaped teaspoon of jam to the rest of the mixture, then spoon this onto the cheesecake. Keep going this way, adding more jam each time, so it becomes darker as you build up the layers.

Leave in the fridge for 3-4 hours or ideally overnight to set. Decorate with raspberries and flowers before serving.